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On July 24, the U.S. House of Representatives passed a Defense Funding Bill that included $16 million in funding that is eligible to be awarded to mesothelioma research.
The House approved the fiscal year 2014 Defense Appropriations bill (H.R. 2397) on a vote of 315 to 109. The bill includs funding for the Congressionally Directed Medical Research Programs, including the Peer Reviewed Cancer Research Program in which mesothelioma is a topic area.
Each year, the Meso Foundation advocates to continue and increase this vital funding. As a result, $8.8 million dollars has been given to mesothelioma research to date. This is a victory in today's tough economic climate.
For more information, read our earlier blog regarding this topic.


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Jessica Biel & Sophia Bush: Charity:Water Women!
Jessica Biel hits the red carpet of the Charity:Ball benefiting charity:water held at the 69th Regiment Armory on Monday (December 12) in New York City.
The 29-year-old actress, who also hosted the event aiming to bring clean drinking water to people all around the world, was joined at the gala by Sophia Bush!
"Fitting for @CharityWater Ball with my fav @cmbenz. Boy knows how to work color. #Chic" Sophia tweeted about her outfit!
"It's here! We're grateful 2200 people will join us tonight to celebrate clean water. #charityball" the official charity:water account tweeted.
Also pictured inside the event, where guests sipped on Ultimat Vodka and Patron: 90210's Jessica Lowndes (carrying Pour La Victoire's metallic and patent clutch).
FYI: Jessica Biel is wearing Valentino and accessorized with Lorraine Schwartz jewelry.
15+ pictures inside of Jessica Biel and Sophia Bush at the charity:water event…

subset: commoncrawl


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Neurologist David Geldmacher, M.D., is launching a new clinical effort to prepare a personalized dementia risk assessment for people concerned about their risk for developing memory problems as they age.
UAB expands research into dystonia with a generous gift from the Joel Johnson family.
He has been an active member of the American Parkinson Disease Association Scientific Advisory Board since May 2001 and is the board's fourth chairman since the organization's founding in 1961.


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Request for Access to Public Records
Ball State University is committed to providing access to public records in accordance with the Indiana Access to Public Records Act.
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Ball State recognizes that it collects and maintains confidential information relating to its individuals associated with the university. To ensure the privacy and proper handling of this information, the university has developed policies to protect people's information.
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The educational use of many copyrighted materials may either be used under the privilege and right of fair use or the use of that copyrighted material may require permission from the copyright holder
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The Family Education Rights and Privacy Act (FERPA) of 1974 as amended affords students certain rights with respect to their educational records.
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Find policies and procedures that protect website visitors and members of the university community. Contact us to report an incident or a concern.
Disclaimer: Links contained in the Ball State University Web site to information provided by other organizations are presented as a service and neither constitute nor imply endorsement or warranty.


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September 3, 2013 The Mayday Fund today announced the selection of six experts in pain management to be Fellows of The Mayday Pain & Society Fellowship. The new Fellows come from across the United States and Canada, specializing in a wide range of health care disciplines, including neuroscience, primary care, physical and rehabilitation medicine, patient advocacy, and pain policy. The Fellowship program is in its ninth year, and will continue for one more session in 2014.
The Fellowship provides pain care leaders with skills to advocate for effective pain management. Fellows learn how to better communicate with the media, policymakers and others to raise visibility for their issues.
For more information on the Fellowship and previous Fellows, visit www.maydayfellows.org.
"The applicant pool was one of the largest and most impressive to date," said Russell K. Portenoy, MD, Chairman of The Mayday Fellowship Advisory Committee, which selects the Fellows each year. "The response showed us that researchers, clinicians and advocates are becoming increasingly aware of the need for effective communication about the urgent problem of undertreated pain. We are confident that this year's Fellows will bring fresh energy and focus to our program, and will acquire the skills they need to more effectively promote the legitimate needs of patients with pain. More than ever, the patient's voice must be part of the public and professional discourse about pain-related policy and practice," added Portenoy, who is also Chairman of the Department of Pain Medicine and Palliative Care at Beth Israel Medical Center.
The Fellows will develop skills to advocate and communicate on many of the issues they deal with everyday, including the under-treatment of pain, pain research and treatment, pain education, and policies to improve pain care.
"The Mayday Fund Trustees congratulate and welcome this new class of Fellows," said Christina M. Spellman, Executive Director of The Mayday Fund. "We are eager to support such qualified leaders to speak publicly about cutting-edge pain research, education programs, and policy issues impacting pain care."
The new 2013-2014 Fellows are:
As part of their training, the new Fellows will attend an intensive four-day workshop in Washington, DC in October 2013, and will work closely with media and policy coaches from Burness Communications, a public relations firm that works with non-profit organizations, primarily in health and science. Fellows will learn how to connect with local and national media, write opinion editorials, and educate Members of Congress and other policymakers about pain care research and treatment. By improving their communications skills, they will be poised to move the field forward by educating and working with the media, policymakers, advocates, health and business leaders, and their own peers.
The Fellowship Advisory Committee selects six winners each year. On the Advisory Committee for the Mayday Pain & Society Fellowship, in addition to Chair Russell K. Portenoy, MD are: James N. Campbell, MD, Professor Emeritus of Neurosurgery, Johns Hopkins University, CEO of Arcion Therapeutics, Inc., and Executive-in-Residence at InterWest Partners; Scott M. Fishman, MD, Chief, Division of Pain Medicine in the Department of Anesthesiology and Pain Medicine and Professor of Anesthesiology, University of California, Davis; Kathleen M. Foley, MD, Medical Director of the International Palliative Care Initiative of the Public Health Program, Open Society Institute and Attending Neurologist in the Department of Neurology, Memorial Sloan-Kettering Cancer Center; Carmen R. Green, MD, Associate Vice President and Associate Dean for Health Equity and Inclusion and Professor of Anesthesiology, Obstetrics & Gynecology, and Health Management & Policy, University of Michigan Health System; Sandra H. Johnson, JD, Professor Emerita of Law and Health Care Ethics, Saint Louis University School of Law; Patrick John McGrath, PhD, Canada Research Chair, Integrated Vice President and Professor of Psychology, Pediatrics and Psychiatry, IWK Health Centre and Capital District Health Authority in Halifax, Canada; and Lonnie Zeltzer, MD, Director of Pediatric Pain Program and Distinguished Professor of Pediatrics, Anesthesiology, Psychiatry and Biobehavioral Sciences, University of California, Los Angeles.
Established in 1992, The Mayday Fund is dedicated to further Shirley Steinman Katzenbach's commitment to social and medical causes. Her special interest in the treatment of pain forms the core of the Fund's mission. Over the last 20 years, Mayday has contributed to many different projects, among them, surveys of public attitudes to pain and its treatment; clinical and academic research; assistance to public and professional advocacy groups; the worldwide documentary film, "Life Before Death," which raises awareness about the global crisis of untreated and undertreated pain; and most recently, a video to help health care professionals understand the importance of good communication and treatment for pain and palliative care.


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NEW CASTLE, Del. (AP) - February 9, 2013 --A New Castle County police officer has been injured after he was dragged several hundred feet by a suspect who was fleeing a traffic stop.
Police say the officer pulled over 25-year-old Nicholas Scalia of the Richardson Park area Friday for a traffic violation. But during the stop, Scalia fled and dragged the officer with his vehicle.
Police say the 29-year-old officer sustained significant injuries Friday. Investigators say the officer was dragged by a Hummer SUV, then freed himself and fell to the roadway.
Police from Elsmere, Wilmington and Delaware State Police helped chase the suspect and eventually arrested him. Scalia was treated for minor injuries and was charged with reckless endangering, assault and other charges.
The officer was treated for his injuries and was released from the hospital.


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By Rob Glidden
Staff Writer
Southington officials said they are on the verge of a deal with environmental agencies to address phosphorous in the town's wastewater to an extent that won't bring about the massive costs they have feared at Monday's Town Council meeting.
"We don't have a formal agreement in place, but we remain optimistic that this will end in a positive way," said Town Councilor Louis Martocchio, chairman of the Sewer Committee. "Six months ago, I didn't think this would ever happen."
Concern about this phosphorous issue have been persistent since 2009, when officials learned of the mandate, conceived by the Environmental Protection Agency (EPA) but administered in Connecticut by the Department of Energy and Environmental Protection (DEEP). In response to a previous mandate involving nitrogen, the town spent over $14 million construction a denitrification plant. Depending on the standards enforced by the EPA, the phosphorous treatment had the potential to be even more expensive.
In the early stages of addressing this, the council discussed the matter without knowing for sure what standards would be required. At the time, it was speculated that for about $50,000, the denitrification plant could be modified to treat phosphorous in addition to nitrogen. This would bring the phosphorous levels down to .7 milligrams per liter. However, the EPA is pushing for a stricter standard of .2 milligrams per liter.
The difference between .7 and .2 is substantial, and officials have previously said that a new building would be needed to meet this particular standard. Town Manager Garry Brumback said this outcome would cost the town $20-30 million in capital costs and about $500,000 each year afterward to maintain it.
Based on Brumback's recommendations, the council voted earlier this year to allow Southington to enter into a coalition with other area towns and hire the services of a lobbyist to help with the ongoing efforts to reduce the impact of an environmental mandate concerning phosphorous in the Quinnipiac River.
The effort appears to have made some strides in the town's favor, since Martocchio reported that the potential deal on the table would allow the town to go forward with the cheaper .7 standard. The DEEP would issue Southington a permit that would be in effect for five years, and during this time the environmental agencies will research the phosphorous issue further to come to a conclusion on the final standard.
"The Town Manager deserves credit for coordination with other communities and that's been very positive," said Town Councilor John Barry. "However, it may be just prolonging the situation. In the end, we might still have to meet that standard."
Martocchio said he did not think the agencies would ultimately choose the .2 standard, but acknowledged that it may be less than .7. Whatever the choice is after the five years, the town will have four years to make the necessary changes to adapt to it, according to the proposed agreement.


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Porto Fino Restaurant was established nearly 30 years ago. It is a dining favorite of NASCAR race car drivers and crew teams when they are in Daytona. Our fine dining restaurant offers a full menu of genuine, old style Italian cuisine. This includes pastas, pizzas, veal, and seafood dishes. We are open nightly for dinner, and takeout is available. We also accept reservations. For authentic Italian cuisine, visit Porto Fino Restaurant today, we look forward to serving you soon.
Porto Fino Restaurant
Italian and American Cuisine
Fine Italian Dining Since 1978
Pasta • Pizza • Veal • Vegetarian Dishes
Chicken • Italian Seafood • Steaks
For the finest in Italian and American cuisine and genuine old style cooking, please dine with us and enjoy delicious Italian cuisine and a fantastic atmosphere.


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HELSINGBORG, Sweden – Australia's Rebecca Artis rallied to win the Helsingborg Open on Sunday for her first Ladies European Tour victory.
Five strokes behind leader Caroline Hedwall at the start of the round, the 24-year-old Artis shot a 3-under 69 for a one-stroke victory over Hedwall. Artis finished at 8-under 280 on Vasatorp course.
''It was a great day out there. I played solid golf all day and to walk away with a win is unbelievable,'' Artis said. ''I just had to go out there and play steady early and see if I could make a couple of birdies early on. ... I'd like to say I'm not surprised. It's a lot of hard work that goes into winning a golf tournament.''
Hedwall, the Swedish star who was a record 5-0 last month in the Solheim Cup in Europe's blowout victory over the United States, finished with a 75.
''This is not how I wanted it to end, but I'm very happy for Rebecca,'' Hedwall said. ''She played awesome today and it just wasn't meant to be this time. Obviously, it was my putting. I didn't make anything.''
Artis earned a spot in the Evian Championship, the final major championship of the year. The event begins Thursday in Evian-les-Bains, France.


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Royal Sovereign Cash Counter
by Royal Sovereign | Item #: 661287 | Model #: RBC-650PRO |
Price includes shipping
- $ 119 88 119.88
Non-member price: $131.87 Join now!
- Shipping
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- Estimate arrival
Delivery estimates, taxes, and fees are based on ZIP Code. Club Pickup orders are based on your club's current price and item availability on the day of payment.
About this item
Speed-up your cash counting with a Royal Sovereign Cash Counter. This bill counter has the capability to count up to 1,000 bills per minute, and can be pre-set to count in amounts from 1 to 999. This counter is made of durable construction and does not take batteries.
- Counts up to 1,000 bills per minute
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- No batteries needed
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Assembled Size
9.76" x 10.63" x 9.65"
Component Country


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Randolph County Excel XIII Kicks Off
The opening banquet for the 2013 Randolph County Excel class was held Tuesday January 22 at Meadowridge Estates. The banquet was an introduction to the leadership program for the 16 participants and allowed Excel alumni to share their experience with the group as well. The Keynote speaker, Tony Richards of Clear Vision Development Group, set the stage well for the upcoming months of leadership training that Excel provides.
This year's participants are David Allen, Vicky Davis, Lisa Finnell, Doug Galaske, Shanna Garrett, Gloria Gelski, Brian Haeffner, Kimberly Martin, Scott McGarvey, Jorgi McNamara, Jaime Morgans, Kelly Pedigo, Nico Scheeres, Mike Skubic, Joan Snodgrass, and Tricia Stoneking. This group will meet weekly for the next four months to learn more about our community and ways that they can help make improvements. The program includes interviews with local officials, tours of local businesses, leadership seminars, and team building sessions.
Randolph County Excel has a long tradition in our community. It was the first program of its kind and many other Missouri communities since have modeled similar programs after it. The program is overseen the Randolph County Excel Board, a 501c3 charitable organization with considerable assistance provided by the University of Missouri Extension office.


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1. Download driver Lexmark Interpret S409 printer.
All of drivers Lexmark Interpret S409 printer:
Download driver Lexmark Interpret S409 printer for windows operating system
Download Lexmark Interpret S409 printer driver for MAC OS
2. What is driver printer?
The printer driver is a software, a program that controls printer. When you print a document, the printer driver will takes over, transfer data to the printer with control commands correctly.
Most current operating systems come with printer drivers (you just connect computer and printer then your printer will automatic update printer driver)
However, you must install printer diver before use the printer.
3. Install driver of Lexmark Interpret S409 printer guide
Step 1: Extract file driver printer that you downloaded.
Step 2: Finding file "Setup.exe" and run it.
Step 3: Click "Next".
Step 4: Click to "Yes".
Step 5: Choose "Install with USB connection" and click to "Next"
Step 6: Wait for moment
Step 7: Choose "Restart computer now" and "Exit". Installation process be complete


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On September 27, Kara Miller, host of WGBH's Innovation Hub, will lead an exclusive discussion about the impact of technology on businesses.
The event, entitled "The New Economy: How Automation is Changing the Game," will feature several leading technology experts. Among them is Andrew McAfee, co-author of the Race Against the Machine. McAfee's work focuses on the interaction of digital technology, employment, and organizations. He will discuss how advances in technology are affecting today's job market.
Daniel Theobald, chief technology officer of Vecna Technologies, will also weigh in on the subject. With a background in mechanical engineering, Theobald has developed web-based control algorithms for a robotic Mars explorer, a progenitor of the NASA rovers Spirit and Opportunity.
Harvard Business School Professor Willy Shih will share his experience in technology and operations management. Shih spent 18 years in the computer industry, primarily working in product development for IBM. He also served as president of the Consumer Digital unit at Eastman Kodak and executive vice president at Thomson, where he was co-head of the Technology Group.
Rodney Brooks, the founder of Rethink Robotics and inventor of Roomba, will explain how robots can help improve manufacturing processes. Previously, Brooks served as a Panasonic professor of Robotics at MIT and director of the MIT Computer Science and Artificial Intelligence Laboratory.
The event will begin at 7pm at the Modern Theatre. Tickets can be purchased online. It is $15 for General Admission and $10 for students, seniors, WGBH Members, and Suffolk community members.
For live updates during the talk, follow @SuBizSchool on Twitter, and use the hashtag: #SUinnovate.


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Russell Heath was born in New York in 1926, and debuted with 'Hammerhead Hawley'in Captain Aero Comics by Holyoke Publishing at the age of sixteen. In 1946, he was employed by Timely, where he began drawing for several different genres of strips. His best work was on Western features, especially 'Arizona Kid', 'Two-Gun Kid' and 'Kid Colt Outlaw', which stood out for their realistic artwork and details.
In addition to westerns, Heath drew science fiction stories for Avon, romance stories for Lev Gleason and 'Plastic Man' for Quality. In the early 1950s, he was present in EC titles like 'Mad' and 'Frontline Combat', working alongside Harvey Kurtzman, with whom he also worked for Mag Mag and Trump. During the 1950s, he worked for DC/National, where he drew for the full range of adventure features, such as 'Golden Gladiator' and 'Robin Hood' in Brave and the Bold. He also took drawing for war titles again, such as Sea Devils, Our Army at War ('Sgt. Rock') and G.I. Combat ('The Haunted Tank').
Apart from his own comic work, Heath assisted other artists, such as George Wunder on 'Terry and the Pirates', Dan Barry on 'Flash Gordon', Stan Lynde on 'Latigo' and Kurtzman and Elder on 'Little Annie Fanny' in Playboy. From 1981 to 1984, Heath worked on a revived version of 'The Lone Ranger' for the New York Times Syndicate. Since then, Russ Heath has spent most of his time to animated cartoons. He did occasional contributions to comic books like 'Shadow' and 'The 'Nam', however.
A panel from one of Heath's stories for 'Star Spangled War Stories' inspired Roy Lichtenstein's painting 'Blam' (1962).


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John "Rickey" R. Stringer, Sr.
John R. Stringer, Sr. (Rickey) passed away at his home on July 20, 2013 after a long battle with heart and lung disease.
Rickey's wishes are to be cremated with no formal services. He wanted all that loved him to gather at his home at 1307 Carmichael Street in Malvern to celebrate his life. Rickey was a supporter of Boys Town and family requests any memorials be made to them in honor of Rickey.
A very special thank you to Arkansas Hospice in Hot Springs, especially to Jon for all the great care.
Arrangements entrusted to Atkinson Funeral Home in Malvern. Guests may register at www.atkinsonfuneral.net


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Last Friday we were joined in the studio by Bear Ceuse, aka Cameron Matthews. He played a few songs for us, and we discussed awesome St. Louis bands and his plans for moving to NYC. My two favorite songs ("O-K-L-A-EE-OHMA" and "I Saw It Beating") are posted below for your viewing pleasure. Cameron has also decided that he'd like to host a show on KWUR this summer, so keep your ears open for his voice coming to you over the airwaves in the next weeks.
Please also explore KWUR's new youtube channel. If you have any video's from KWUR's illustrious past, please shoot me an email at email@example.com and we'll get those videos posted.


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No jobs recovery for years
Public sector cuts jobs but services sector on the up
The UK jobs market won't show any signs of improvement for "several years" even if the economy returns to robust growth, a personnel body has warned.
The Chartered Institute of Personnel and Development warned today that the UK job market was "flat on its back".
While this might be construed as saying a decimated workforce was turning to the sex trade to tide itself over, what the body actually means is employment prospects are continuing to deteriorate, albeit at the slowest rate since the start of the recession.
The number of firms expecting to employ more staff in the three months to December was three per cent less than the number expecting to employ fewer. This -3 per cent balance was an improvement on the -19 and -10 per cent balances seen in the last two surveys.
However, the balance in the manufacturing sector was -21 per cent, while private sector service (consultants, bankers, etc) showed a positive balance of 11 per cent.
Private sector techies - who've been subjected to wage freezes, short time and the like over the last year - might be amused to see the balance in public sector administration was -18 per cent, as a tax-strapped public sector begins "shedding jobs significantly".
Gerwyn Davies, CIPD public policy adviser, said the UK jobs market was still flat, but "things aren't anywhere near as bad as they were earlier in the year when redundancies spread through the economy like a virus".
He added, "With things looking up in one or two sectors there is mounting hope that the ongoing gradual decline in job prospects might run its course next year before unemployment reaches three million.
But even if robust economic growth occurs, the jobs market won't recover for some time, while a weak recovery could tip the market back into decline. ®


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text:
Skip to comments.Carnival Apologizes To Gay Passengers After Forbidding Drag Dress On Ship
Posted on 11/28/2012 10:35:15 AM PST by Responsibility2nd
MIAMI (CBS4) Carnival Cruise Lines is apologizing to gay passengers booked for an upcoming cross-dressing voyage for telling them they could not dress in drag on the ship, according to CBS4 News partner The Miami Herald.
The Miami-based company came under fire in the gay and lesbian community when they told passengers who had booked to attend the Drag Stars at Sea that they must refrain from engaging in inappropriate conduct in public areas or be kicked off the ship Glory.
Carnival claimed the themed trip did not adhere to their family friendly atmosphere.
The trip was coordinated by AlandChuck Travel, a gay-oriented company based in Sarasota. The company had booked about 1,000 passengers for the cruise.
But after a social media firestorm, the company is now backing off that statement, saying passengers can dress however they choose.
Anyone who wishes to dress in drag may do so, Carnival President and CEO Gerry Cahill wrote in a letter to passengers obtained by the paper.
(Excerpt) Read more at miami.cbslocal.com ...
Chum the water for the sharks first.
A Hole lot of Glory, I'm sure!
The jokes just write themselves with this one...
Why? (i mean why did they apologize)
I'm going to guess they conflated fetishwear for cross-dressing.
Homos and their apologists flock to cruise ships like they do to Disney World.
Well, maybe they look better when they get all dressed up.
Yes, and last week they keelholed a seaman.
WTF is this? Two guys or two fugly gals?
Is that the bass player for Aerosmith?
You be the judge.
What it is, is disturbing!
Since a boat is basically a HOLE in the water you throw your money into, that would make the ship's name Glory Hole
I was on The Glory a few weeks ago for "The Cruise to Nowhere" out of Norfolk, VA. Fantastic 952-foot floating resort with 13 levels (11 for almost 3,000 passengers). Didn't see any gays.
We need to adopt better tactics to deal with issues like this. I for one, will make sure and ask the cruise operator if it is a Homo Cruise before I book my next one. If everyone does this the cruies operators will get the message. We do outnumber them after all.
Gay men have better fashion sense than that.
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In California, we have a lot of Der Wienerschnitzel Chains.
It makes me chuckle, because there is no connection between hot dogs and Wiener Schnitzel that is a popular dish found on most restaurant menus in Germany and Austria.
"Wien" is the Europea spelling of "Vienna" and that is where this dish is said to have originated.
A true Wiener Schnitzel is made with thinly pounded veal, breaded and cooked in oil. If cooked correctly, it's golden and crispy on the outside (never greasy) and garnished with a lemon wedge. This is what I'm used to having served to me when I visit my family in Bavaria:
I recently saw someone had posted their version of Wienerschnitzel, breaded in panko crumbs. Brilliant! While that isn't authentic, I liked the idea of the crunch it must've given the meat.
I love veal. I especially love milk fed veal. Or, I should say-- I used to eat milk fed veal, until I learned how they are raised-- these adorable babies live a very cruel an inhumane short life. I am a carnivore, but I have my boundaries on how animals are treated. If the source of my veal comes range-free, then I'll buy it. But it is expensive.
I've, since, switched to making my schnitzel with either chicken breasts or pork. Pork is my favorite way.
Schnitzel is really quite simple to make.
You will want to buy either chicken breasts, pork or veal. I buy pork tenderloin because schnitzel cooks fast. You don't want tough meat, or it will be chewy and that's not very pleasant.
The night that I made this schnitzel, I was in a hurry and I wanted a short cut. I saw that my butcher had some pork that had been tenderized. I hesitated... at $4.99 a pound I wasn't so sure I should go for it. I just didn't feel like cutting a pork tenderloin and pounding it, and these were cut just right. It turned out great!
You'll need a pan of flour, seasoned with kosher salt & fresh ground pepper.
2-3 eggs, whisked in separate pan
Bread crumbs (I make my own)
Olive oil
A heavy bottomed pan that can take high heat
I don't buy bread crumbs anymore. We eat bread, but I don't eat a lot of it (not by choice, trust me). I just toss stale bread slices into my Cuisinart (which is now 30 years old and still going strong!) This is actually whole wheat bread, and it works out great.
My oven is preheated to 250F, and I spread the crumbs on parchment paper onto a baking sheet for about an hour. Then I cool the crumbs so that they don't get soggy from the egg bath. I store any unused bread crumbs in an air tight container. Why buy it?
To prepare your meat, cover it with saran wrap and pound till thin (again, these cuts of meats are thicker than I'd normally use, but I was lazy and hungry).
Dip the meat, first, in flour, then in the egg, then coat with bread crumbs (or panko crumbs)
Allow the prepared meat to dry-- seriously, I get better browning when it's not so wet.
Heat your oil, until shimmering and cook for just 2-3 minutes per side. You want them golden brown.
Depending on how thin your cutlets are (these are thicker than usual) cook them for 3-5 minutes per side on medium high heat:
Lawsy, this makes my mouth water!
Garnish with a lemon wedge and parsley.
Pardon me, but I have to take a bite full. Dee-lish!
That's it!
Great side dishes are mashed potatoes, boiled potatoes (any kind of potatoe), spaetzle or buttered noodles. In my kitchen, red cabbage is a "given" when I make this dish. We love it!
By the way, I refrigerated a few of the uncooked, prepared pork schnitzel and it cooked up beautifully the next day.
This is far better than a hot dog and impressive for company, too.
Thank you for allowing me to share my love of German food, handed down to me from my mother. I can hardly wait to return to her Homeland so that I can enjoy all the wonderful food, scenery, beer and wonderful Bavarian sense of humor.


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Neil Young: Piracy Is The New Radio (But The Quality Sucks)
from the well,-there's-that... dept
It doesn't affect me because I look at the internet as the new radio. I look at the radio as gone. [...] Piracy is the new radio. That's how music gets around. [...] That's the radio. If you really want to hear it, let's make it available, let them hear it, let them hear the 95 percent of it.Of course, that's a bit of a reverse from back when he was angry that YouTube wasn't paying him money when people uploaded his songs. Still, it's good to see him come around to the view that infringement is, basically, a new form of radio. Artists like Chuck D have been making that argument for over a decade.
Young is still concerned... but about the fact that the quality of MP3 files sucks. He'd prefer technologies that provide a much fuller sound:
Steve Jobs was a pioneer of digital music, his legacy was tremendous. [...] But when he went home, he listened to vinyl.


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Get dining news including restaurant closures and qualify for giveaways.
Miku focuses on fresh ingredients, global inspiration and artful presentation. Miku specializes in Aburi-style sushi, lightly seared and infused with savory French sauces to its tantalizing meats, tenderized by Sumiyaki grilling, Offering organic, local ingredients paired with fine wines and sake.
I've always wanted to try this place and had the chance last week during lunch with a girlfriend before we headed out for a spa afternoon and shopping afterwards. I loved how welcome the host/hostess made you feel as soon as you entered the restaurant. After a huge round of "Welcome" in Japanese by the line of chefs, we were seated in the middle of restaurant, where we could see and hear most of the action of the open kitchen. Even at 1pm, this place was hopping. The floor to ceiling windows provided a nice open, bright, and vibrant glow that made a really nice eating space. We ordered a few appetizers and a sushi entree each. Everything looked amazing and tasted even better. The Ebi fritter was yummy and had pretty good sized prawns with mayo sauce. The tempura chicken was also quite delicious. For our mains we tried both the Aburi Salmon Oshi Sushi and the Aburi Saba Oshi Sushi. Both excellent and literally melted in our mouths like velvet. The Salmon was local salmon pressed and dressed with the Chef's own soy & MIKU sauce, topped with jalapeño. For 6 pieces of this sushi, it was well worth it, every bite was incredible. The saba was house cured and pressed & dressed with MIKU miso sauce. Also very tasty and left us wanting another bite. We were pretty full even from these dishes so didn't quite have enough room for dessert, but I did fit in a strawberry sorbet. Fresh and tasty, yum. Overall, a really nice take on sushi with very unique offerings. Can't wait to try more of the menu next time when I don't have a diet restriction. =) Solid place - it's definitely a bit pricier than other places, but worth every bite in my opinion. =)
I tried this place when it first opened earlier in the year and was disappointed but I went for lunch and it was WAY BETTER. The food still had a modern presentation but now they got the taste right. The fish was FRESH and delicious. The rice bowl entrees were beautifully served and the box lunches a nice change from the Vancouver-standard bento boxes. Service was improved 110% too; language was not a problem now. The only complaint was maybe the noise; we were shouting at each other at our table due to the acoustics of the place. But I'll be back to try more from the menu.
This is such a great addition to the area! Came here for lunch and thoroughly enjoyed it.
The ambiance is extremely modern and gives off a very 'fusion-esq' feel to it, but definitely not the bad fusion a la "Wild Rice." I believe all their chefs are from the Tokyo and Kyoto area and the company itself apparently has a strong brand in Japan.
Had the Sashimi Salad, Miku Sushi Select Entree (which is a sampler of the Aburi Nigiri Sushi and some rolls), and Green Tea Ice Cream for dessert. The salad was a good little starter for things to come. Fish was really fresh and the sushi quality is great. The Aburi Mackerel and Aburi Salmon were both the highlights of the lunch - to quote Stewie Griffin "oh god [it's like] there's an orgy in my mouth!!"
I found the green tea ice cream, apparently made in-house, a bit too sweet for my taste.
The food is a bit on the pricey side, but definitely still a recommend. The Aburi style is definitely a niche that sets Miku apart from others. However, the sides like the sashimi salad were well prepared and tasted fantastic.
Having been to both restaurants, I believe Miku is on par with Tojo's. Looks like Tojo has some competition.
I went to Miku this evening and was very impressed with the quality of service, food and ambiance.
I tried the Omakase seven course dinner and as previously mentioned it is from items listed in the menu. Perhaps one way of looking at this is a sampler of different items from the menu. It was great. The dinner included a sampling of appetizer, aburi sushi, nigiri and maki sushi, a tasty soup, entree, and dessert. The seven course dinner ended with a very nice dessert. A pastry sampler of a high quality. Not terribly sweet or heavy - just right.
Definitely a higher end Japanese restaurant with a focus on aburi. I was informed that a champion sushi chef had just arrived from Japan.
Service was very attentive and there was no language barrier from the server.
Indeed a great dining experience and I will certainly be back again.
Highly recommended.
We decided to give Miku a try after having recently reopened at their new location at Waterfront, conveniently located right beside Waterfront SkyTrain station.
Calamari - $14 (7/7)
This isn't your typical calamari! This is THE calamari. It's not all batter, and the batter actually stays ON the squid without flaking off or leaving any batter residue at the bottom of your plate. The squid itself is the most moist and soft we've had. It's not chewy, and it melts in your mouth! Garnished with pickled beets and cucumber.
Cast Iron Baked Mussels - $21 (7/7)
This also isn't your typical order of mussels. It's not accompanied by a broth / sauce, however, it comes with some sort of butter for you to dip your magical, heavenly mussels in. The bacon is oh-so smokey and delicious. PERFECTLY complements the mussels. Probably the best dried (dried because it isn't swimming in a broth / sauce) mussels in town.
Aburi Salmon Oshi Sushi - $15 (5/7)
You can't go to Miku without ordering their signature aburi dishes. We opted for the salmon one, and to be honest, it was pretty amazing, BUT it just tastes like any other salmon nigiri. Miku salmon aburi enthusiasts - please forgive us. Note - this took an HOUR to come out. Yes, one (1) hour.
Pacific Roll - $15 (4.5/7)
This was kind of .. weird? It's definitely creative, that's for sure. You can SLIGHTLY taste the minty-ness from the leaf, if you tried hard enough. Couldn't really taste the avocado, and the roll had a mushy consistency. This also took an hour. Had we been starved and disappointed with their other dishes, this would probably have been a disastrous meal. Their saving grace was the calamari and mussels.
Miku, when they were at their old location, had much better food. This wasn't as good, despite their pretty amazing calamari and mussels.
Upon arrival at Miku, there were several employees standing at the front to greet customers as they entered. The first thing I noticed was how loud it was in there. The staff were all yelling out to each other, which seemed very odd for a sushi place.
I was meeting a business associate at the sushi bar, so one of the ladies showed me in. The room itself is very nice with floor-to-ceiling windows, allowing lots of natural light in.
Unfortunately, the attention I received at the front did not extend to the sushi bar as I was basically ignored by the sushi chef and the servers. I had to literally flag someone down after about 5 minutes to get something to drink. Even then, the server did not bother to ask if I'd been there before, or if I had any questions. Luckily, my dining partner had been there before and explained how Miku differed from other sushi restaurants.
Basically, instead of serving soy sauce and wasabi with your sushi, they actually put their own type of sauce on top of the rolls and then sear it with a torch against a piece of charcoal. Interesting concept.
I ended up choosing the chef's Premium selection so I could try a variety of items. You get 12 pieces for $25 and there is a combination of nigiri sushi and a few different rolls - the presentation was lovely. I can't remember what types of rolls were served, (3 different kinds) but they were all very, very good. Some of the nigiri pieces were unagi, salmon, prawn and a few others that I wasn't very familiar with. They all tasted very fresh and were decent sized pieces – I have to say, everything on the plate was excellent. I will admit that I did miss the added punch of wasabi & soya sauce, but it was still very good. I was also served a bowl of miso soup about halfway through finishing – nice & hot with a good flavour, but not exceptional.
If you compare Miku to other sushi restaurants, you do pay more for the quantity you get, but I believe the quality is higher and the type of sushi you get is far above what smaller, cheaper sushi places offer – ie: no simple California rolls here – they are all "fancied-up" and full of flavour.
I would recommend Miku if you wanted to try something a little different, but if you are more concerned about saving your money (and who isn't, these days!) stick with some of the less expensive places downtown – there are plenty around that serve good sushi. Miku is more an "every-now-and-then" type places and not somewhere you'd go every week, unless of course, you have a decent expense account!
Came here for the first night of dineout. Unfortunately one of our party was half an hour late for our reservation, and she brought an extra person but our server was happy to accomodate us. Service was great, he made jokes and made appropriate suggestions to our food. Overall, the restaurant was nice, beautiful atmosphere, very open, friendly people. They also do the odd shouting thing at each other (much like Guu apparently, haven't been there myself).
To start off, I ordered a bottle of their Indigo Wind, which is sparkling sake. Can't say much, but I really enjoyed it (my first time having sake). Our appetizers arrived in beautiful presentation. Loved the aburi bincho, which was albacore tuna with masatake on top and veggies. The way it was put together really accented the true flavour of the tuna. The carpaccio was also absolutely delicious. Tiger prawns (ebi fritter) were beer battered and done perfectly, so so good. I was not a fan of the chicken nanban, it seemed a little out of place amongst all my other appetizers.
The main was exceptional, with a variety of their most popular rolls and nigri sushi. None of the sushi needed soya sauce. My favourite was the red wave roll, which was snow crab with avocado and the same masatake sauce on the aburi bincho. The pacific roll (mainly albacore tuna, cucumber, and tamago) was put together in a new way, but I just found okay because the jalapeno really took out a lot of the flavour. The alburi salmon oshi was good, but wish there was less pepper in it. Nigri sushi worth noting is their hotate (scallop) which had a very creamy sauce on top, delicious, and their bincho (albacore tuna) nigri sushi.
Honestly I would say that the dessert was a disappointment, but the appy and main made up for it. Dessert was caramelized apples on top of cobbler, with raspberry sauce and vanilla ice cream. As much as it looked nice, it was just mediocre. And I would have expected something more traditionally Japanese.
Overall, I would say that the sushi here is delicious, however, may not be traditionally Japanese. Many of their rolls and nigri sushi are peaked and flavoured with sauces which sometimes overtake the taste of the fish. So I don't know, I'm no expert but I find this to be a little westernized. But, an amazing meal nevertheless. I paid $80 for dinner, $38 for dineout menu (so worth it), $23 for sparkling sake (200mL in case you're wondering), and a nice 20% tip.
I might come back if I'm feeling like I need some high class Japanese cuisine. Happy eating guys.
I felt very comfortable walking into the restaurant, we were greeted with a warm and friendly smile by the hostess, we didn't make reservations but we got seated right away. Our server was very pleasant, he knew what he was doing and was attentive. The decor was beautiful, great view of the coal habour, it was one of the most memorable night, the sun was just setting and the sky was orange-red and you could see the sunset while we were dining. I was really impressed with every dish we ordered, we started off with a salmon sashimi, it came with 2 soy sauce, the sweet soy sauce was perfect for the sashimi, I enjoyed the regular soy sauce more for sushi. The deep fried chicken with special sauce is absolutely delicious!! It was the best chicken dish ever, you could taste the sweet flavor of the chicken breast, so juicy and tender and on top was some kind of sauce that I couldn't stop eating and I dipped everything with! The salmon aburi roll is incredible! Dessert was beautifully presented, we had the creme brulee pyramid, it was very creamy and light. The shortbread cookie worked really well with the creme brulee! I would highly recommend Miku, it is definitely a must try if you love Japanese fine dining!
I agree that this is a great new addition to coal harbour (it's slim pickings out there). The food quality here is amazing. I haven't had one untasty item. Portion sizes need to be fine tuned. Some items seem outrageously expensive while others have great value. The aburi sushi is super tasty. Fish is super fresh. Shame they never seem to have torro & the selection of fish is limited. Really should have a fresh sheet. The service is strange. Hit & miss. I think it's important to hire professional servers at a restaurant like this, as it is an essential part of the dinning experience. Cant have one great server & the rest "a bit rough around the edges". We lost our server halfway through the meal when we declined a second bottle of sake. The decor is pretty but the table lengths are terrible. I felt so far away from my dinning companion & had to ask her to repeat herself several times throughout the evening. Overall, it's one of the better Japanese restaurants in downtown
A few of my friends have told me that this place is incredible, so I hit it up...twice...just to make sure I'm not passing the wrong judgement on this place.
The food itself is just ok...everything fried was actually pretty bad...whoever is doing the tempura and such was definately not doing a good job...if you see how tempura is made, and how its supposed to taste, you will know its not just "fried"...its very delicately made, which in this case, was not.
The rolls were pretty good, but nothing new. A lot of japanese restaurants have had these types of rolls for a long time...once again though, they are quite tasty.
The pressed sushi here is outstanding...I've had pressed sushi a many, but both selections here are great, and the salmon one is outstanding! it is a MUST order if you visit miku.
The sashimi was fresh, but very expensive and over priced. We had a 85$ chef platter, and it didn't come with much...the quality was good but not great...the presentation was very well done though.
Service was good both times I went. Both times I had a different server, but it seems like the staff enjoy working there. They have pleasant smiles, and are a prime example of what service should be like.
All in all its a good experience, i would repeat just for the ambiance...I think its a decent date place :)
Miku is the latest member of Vancouver's fine dining Japanese restaurant players. With renowned restaurateur Seigo Nakamura at the helm, I will admit prior to my first visit, I envisioned teams of blue fin tuna dashing about through pools of premium sake. They did not fail me, however the additions of fusion-style menu items left me perplexed and ultimately turned-off.
The space is an open concept with high ceilings and large surrounding windows. However, the industrial freezer look of stainless steel mixed with high school halogen gym lighting fails to achieve the upscale urban minimalist look I believe Nakamura was aiming for. Although a dream for some (think Christian Bale's character from American Psycho), the décor was too cold and unappetizing for me. Ladies alert: horrible lighting for first date impressions…basically, no amount of cover up is going to save you sister.
I opted for the Omakase 7 course chef's dinner priced at $60CDN. Traditionally, Omakase is a style in which the chef prepares what he sees fit. (Definition: http://en.wikipedia.org/wiki/Omakase). Previous experiences at other restaurants proved satisfying as chefs created dishes based on the fresh and limited ingredients available at the time. The Omakase service at Miku however, consists of items on the regular menu.
First Course: "Vegetable Salad-Organic Greens, Tomato, Bell Pepper, Onion, Cucumber and Parmesan with Balsamic Vinaigrette." Now as much as I love food, I have never been one to mix different types of food at one sitting. Yes, you will not find me at The Sizzler Buffet with a plate full of coleslaw, curry chicken, "oriental" salad and meatballs. Actually you'd probably never find me at The Sizzler—but you get what I mean. So having said that, parm followed by sashimi isn't really doing it for me. In fact, I think I may have threw up in my mouth a little.
Second Course: Sashimi Plate. Standard servings of Sake/Salmon, Maguro/Tuna and Hamachi/Yellowtail were simple, but delicious.
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Hubby and I had dinner wtih friends who had dined here on 2 other occasions. So glad they introduced us to some pretty special sushi. We were greeted wtih the typical loud, friendly greeting but the sushi.is not your typical fare. Presentation is really beautiful: Oshi sush is like nigiri sushi only it's rectangular and "toppings" are layered. Hubby isn't a super big fan of seafood but he loved the oshi and roll sushi. The flavours are wonderful - not aggressive but a gentle mingling of flavours. Soya sauce and wasabi would be spoilers as accompaniements (you won't find any on the plate). We ordered Aburi Saba Oshi Sushi, Saba Bo Sushi, Coal Harbour roll, King roll, and a few others that I can't remember. All were really good. Calamari is one of the best, very tender, light batter and not all all greasy. The tartar sauce added a little tartness which was nice but it didn't convert me into a tartar sauce fan. The Abouri Kamo Somen was my least favourite. It's a very restrained and light dish: the somen was very nice but the warm dashi broth was too cold for my liking - I prefer hot broth - and the duck was flavourful but nothing to rave about. Wine selection by the glass is limited but I tried 3 Blancs and it was nice lightly fruity and not sweet. Decor and ambience gives an upscale feel without being too upscale like a high end restaurant in a hotel so it feels relaxed. It is a bit on noisy side. Service is friendly. Not pretentious at all. It's on the pricey side so it wouldn't be a bi-weekly stop for us. However, the food is not overpriced for the quality, creativity, and presentation so it's going onto our roster of restaurants and a place to bring out of town friends.
Sorry for the lame title...
Went yesterday for my sister's birthday celebration. I've always loved this place so in my mind it would have been a good choice regardless, but then again, I haven't dined here in a good few months.
To my dismay, when I saw one of my favourite dishes, the Saba Bo Battera Sushi was gone, I was expecting a downhill night. Reluctantly, I ordered the Aburi Saba Oshi Sushi in lieu of the missing Saba Bo. I remember having the Saba Oshi a while back and it was the lesser tasting companion. For some reason though, this time it worked! Not only did the Saba Oshi taste way better than I remembered, the taste was also comparable to that of the Saba Bo. They must have made some sort of improvement to it. And I loved it! It didn't have the ginger that the Saba Bo had, but the Miso dressing tasted sweeter than I remember, the the fish tasted fattier (not in a greasy way). The charcoally taste was also a lot more prominent this time around.
And of course, the usual Aburi Salmon Oshi sushi is always delectable, with the nice mayo crust and jalapeno kick. I could eat 2 orders of that on my own. Without flinching.
The crunchy scallop rolls are also a favourite of mine. Essentially, it's a glorified chopped scallop roll, sans mayo and with crispy pieces all around to give it some texture.
The kampachi carpaccio was nice. MUCH better than the hamachi carpaccio counterpart. The kampachi was fresh. Albeit, cut see-through thing, but the onions and sauce made it super tasty.
Also had the spicy maguro yukke, which was good, but I didn' t love it as much as everything else. It tasted a bit like negitoro sans onions and with a spicy sauce on top. Served with andives, it certainly was creative, but not memorable.
I'm never a fan of the cooked foods here, so I don't have much to say. But I'd just recommend aburi sushi and other raw dishes when coming here, cause that's more my thing.
Overall, as good as I remember. Service was better this time around too, as my glass was never empty and my plate was swapped out for a new one almost for every dish that came. It's a pricy place, but worth it, in my opinion. I'm still a fan.
Just coming back from Japan a couple of weeks ago I had a craving for some real Japanese food. Warning to all those looking for a $10.99 all you can eat sushi joint....STAY AWAY. You will be greatly disappointed. But if you want real high end Japanese food with extreme attention to details, this is your restaurant.
My wife and I decided to go for the 7 course Omakase course at $75.00 per head. Without getting into this meal course by course, this was by far one of the best dining experiences I have had in this fair city in a long while.
We were seated just in front of the aburi /sushi station and noted in amazement the detail paid by the executive chef. He would look at the plated sushi and realized there was too much rice with the sushi. He would literally remove the 7-10 grains of rice and re-shape it until he was happy with it.
Though the service of the wait staff was solid they could certainly improve upon it. It's the fine details they have to work on. Black dress shoes shouldn't be scuffed, female staff should have their hair "up" so they don't have to constantly adjust their "do" with their hands. It's the hygiene thing that really bothered me. I am sure, in time, they will improve upon it.
Sushi (aburi) was great and very flavorful. No real need for the saoy sauce or the extra wasabi . Really enjoyed the Aburi Salmon with the one very thin slice of Jalapeno. Surprisingly, this works very well. Amaebi was very fresh and was impressed they served the fried shrimp head with the amaebi. Very Japanese!
Ambience at first glance is fantastic right down to the pebbled walkway. The only issue I found was the sound of the exhaust fans from the open kitchen . In fact, you could barely hear the background music. It was even difficult to hear the staff describe each course.
Would I go back? Yes, in a heartbeat.
The only reason to go to Miku is Ebi Oshii. The rest is a waste of time - Service in Particular.
For a place that seems to have too much Staff, one would expect incredible Service.
Don't wait for it. It's not going to get better. Ever.
Several visits with people from out of town and even later to get Ebi Oshii take out, the place is roaring with business and the service is beyond Bad !
In the End, Miku comes across as one of those overpriced Tourist Traps - Great Location, some good food, but in general, not worthy - I've paid the last 200 dollar bill at Miku. Some things in life require putting up with it - Ebi Oshii is Outstanding, but not worth the annoyance of waiting for it.
Encourages me to learn to cook.
Honestly, after hearing and reading such rave reviews, we arrived with high expectations. Sadly, it fell very short of our expectations
We ordered quite a few things. First off, the oysters on half shell. Nothing spectacular... the sauces it came with were creative but we found that it didn't really go with oysters.
Next up were the ebi fritters and beef carpaccio. The Ebi fritters were ok. Nothing spectacular and certainly not worth the $14 we paid for. We felt the ebi mayo at Guu Garlic or at Itadakimasu are of the same quality and taste much better and they only cost half the price. The beef carpaccio was only average. It has a good beef taste but the horseradish creme was quite bland and didn't add to the dish at all.
Next, we get to the much hyped salmon oshii. It's certainly good but as we've never had it at another place before, it's hard to make comparisons. The rice practically falls apart as we're trying to pick it up but the salmon melts in your mouth. Probably the only thing out of our whole meal that we thought was worth the price tag (although we noticed that a lot of their stuff (including the oshii) is pre-made... just sitting there in the kitchen, waiting for someone to order it).
We also ordered the crunchy scallop roll, pacific roll, and the negitoro roll. The scallop roll was like a chopped scallop roll you can order at any Japanese place except they added asparagus in there and sprinkled some crunchy tempura bits on top. I would've like it a lot more if the asparagus wasn't in there as it added an unnecessary texture in the roll. The negitoro roll was also average. The fish was fresh and the roll was nicely wrapped, but that's about it. Hubby and I both agreed the pacific roll was the worst choice out of all the rolls. The avocado sauce on top was bland and the shiso leaf overpowered the flavours of the fish. Best to avoid it.
I think the worst part about this was that about 3, 4 hours after dinner, I started to feel unwell and became very sick. It abated after about half an hour but I felt some lingering nausea for the remainder of the weekend.
When we first arrived, one of the managers was trying to rectify a snafu with a group's reservation (apparently, they put down the wrong date for the group). We waited a few minutes and then were seated. We perused the menu for a good 5 minutes but our server never showed up to take our drink order. In the meantime, the group that had the reservation snafu was seated next to us and as soon as they sat down, their server came and gave them a round of water to start. Another 15 minutes go by and we've decided on what we wanted to order but still no server in sight for us. We closed our menus to signal that we're ready to order and still, nothing. All the while, the table next to us had a server and one of the managers fawning all over them. So finally after 25 minutes of being ignored, I finally flagged down the manager and asked him to find our server for us. He instead suggested that he could take the order down for us and so we ordered with him instead. A few minutes later, I got the tea I ordered but hubby's beer was still a no show. About five minutes after I got my tea, a server (who I later found out was our server) walked by with another tea. When she realized I already got my tea, she kept walking and about another 5 minutes later, she finally showed up with the beer for my hubby. After this, I would say our service was decent. She came by to check on us after each dish was delivered to our table but she was never the one that delivered the dishes and she was never the one that cleared the empty plates off our table.
Honestly, the food here was no fresher than some of the other Japanese prices that I've been to but it's much more expensive.
When you first step in and look around, you can see that they're trying to go for the more fine dining/intimate feel but then you realize the music they're playing is bass heavy, which means when you're trying to speak to the person sitting next to you, you really have to raise your voice to be heard.
Overall, would not be visiting again. Didn't get what all the hype was about. Yes, there was a nice view and all the candles on the table and the dim lighting gave it that romantic feeling but then you get the loud talking everyone is reduced to because of the music and the mood is ruined. Food was only average (and makes you think twice about eating anything raw when you realize a lot of the stuff is pre-made and left sitting out in the open until someone orders it) and service is not on par with the fine dining they're trying to sell here.
Loved the food and especially the fresh tuna. They have an original style about their food. A little loud with the shouting from the kitchen staff. Cost them a few an outstanding grade on Ambiance as after sitting for an hour it got a little annoying. The sake choices where good and overall a solid night. Definitely would recommend.
A new favorite. We are at Miku almost every other weeken. I'd be there every day if I could. Everything is fresh & amazing. Great presentation. If you are willing to trust the chef, that is the best way to try everything. The sake list is amazing too. Honestly I will never go back to Tojo's again
This used to be one of my favourite places, but it has gone downhill. It was one of those places I went to whenever I could, but then I had to go away on business for a couple months. When I came back Miku's food had changed. They now have smaller portions, less choice and lower quality. It's really disappointing when a restaurant tries to increase profit by decreasing food quantity (and it wasn't much to begin with) and the quality of their food. The service was also very rude and inattentive.
My husband and I went to Miku for Dine Out and the food was delicious! In fact, it's the best DOV I've ever had since DOV began. Tojo's is my favorite Japanese restaurant, but I think Miku is just as good, if not better. For the appetizer, we had aburi sashimi, hiya yakko, anago tempura, and aburi chicken. The sashima was tuna and was very fresh and tasty. The Hiya Yakko was a cold tofu, which was good. The tempura was perfectly battered and hot (not too greasy and overly battered like most Japanese restaurants). My favorite was the aburi chicken, which had a charcoal flavor - delicious. By now, I was already starting to get full.
For the entree, we had the sushi entree. There was nigiri sushi (6 pcs: Maguro, Hamachi, Ebi, Kamo, and 2 aburi salmon oshi) and 2 rolls (2 pieces each). 3 of the sushi were a type of yellow tuna and the other was flounder. They were all very good. My favorite was the Guiness Tower, which had tuna and avocado - amazing. The aburi salmon oshi sushi was delicious as well and the crunchy scallop roll was very good too.
For dessert, we had the yuzu cream tart with vanilla ice cream. It actually says raspberry sorbet on the DOV website, but it turned out to be vanilla ice cream, which was divine. The tart was almost a cookie consistency with cream mousse and raspberry filling. It was very good.
Out of all the DOV's I've ever had (over 20), there was always one course that was just ok/good. Not here, the food was outstanding, the service was very good, and the value for DOV is unbeatable. The only one negative if you can call it that is that the staff are a little loud when greeting customers, which happens every couple of minutes. I'm so glad we tried this restaurant and I just finished booking another DOV reservation here before it ends!
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Your doctor has requested an esophageal manometry (eh-soff-eh-JEE-al ma-NOM-eh-tree) test for you. This test is also called esophageal motility. This test measures the strength and muscle coordination of your esophagus (food tube) when you swallow. The test results will help your doctor make a diagnosis in your case.
During this test, a small plastic tube (manometry catheter) is passed through your mouth or nose and down your throat until it reaches the top portion of your stomach (please see diagram below).
The tube is connected to a machine that records the contractions (movements) of your esophageal muscles. The contractions are shown on a graph that will be analyzed by a gastroenterologist, a doctor with training and education in diseases of the gastrointestinal tract, who will report the results to your doctor.
You will be asked to lie on your back during the test. During the test you will be asked to swallow. Do not swallow until you are asked to do so.
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text:
A virtually solid block of congressional ag supporters from both parties are incensed over the President's and EPA's roughshod trampling of congressional prerogatives in the recent issuance of TMDL final rules.
This action has provoked legislation in many quarters. There are bills to overturn the EPA rule under the Congressional Review Act provision of The Small Business Regulatory Enforcement & Fairness Act of 1996 and various riders set to be attached to remaining appropriations bills which still require congressional passage for FY 2001.
On Sept. 7 the House Ag Committee was scheduled to hold hearings and markup H.R. 1592. This is the bill, which we all have supported. It would force EPA to follow good science and use an open process in development of FQPA regulations.
We feel sure that the TMDL issue was somehow brought into these hearings.
To further politicize the TMDL issue a few (at this writing) liberal Democrats led by Rep. Bonior (D-Mich.) have written a well-publicized letter to House Democrats and have drafted a letter congratulating Mr. Clinton for forcing the TMDL rules. The "House" letter urges Democrats to show support for the President's action by signing the congratulatory letter to him.
So that you may know who your friends are the signers to date are Bonior (D-Mich.), Oberstar (D-Minn.), Borski (D-Pa.) Holt (D-N.J.), Pallone (D-N.J.), Hoeffel (D-Pa.).


text:
Cerulean Announces First Patient Dosed in Phase 1b/2a Study of CRLX101 in Combination with Avastin® in Renal Cancer
Jul 02, 2012, 09:00 ET
CAMBRIDGE, Mass., July 2, 2012 /PRNewswire/ -- Cerulean Pharma Inc., a leader in developing dynamically tumor-targeted nanopharmaceuticals, today announced that the first patient has been dosed in a Phase 1b/2a study of its lead product candidate, CRLX101, in combination with Avastin®, in metastatic renal cell carcinoma (mRCC) patients. The company also announced the completion of enrollment of its randomized Phase 2 study in advanced non-small cell lung cancer.
(Logo: http://photos.prnewswire.com/prnh/20120702/NE33542LOGO )
Having completed enrollment of a 150-patient randomized Phase 2 study in advanced non-small cell lung cancer, Cerulean is beginning to capitalize on the breadth of the CRLX101 opportunity by expanding its development into additional tumor types with several studies conducted by leading investigators. This newly opened trial is designed to evaluate the activity of CRLX101, a nanopharmaceutical that inhibits both topoisomerase 1 and hypoxia-inducible factor-1 alpha, in combination with Avastin® in mRCC patients whose disease has progressed following treatment with at least one prior molecularly targeted therapy. This study, which incorporates a rapid dose escalation stage and a subsequent efficacy stage, is being conducted at the Abramson Cancer Center of the University of Pennsylvania and is led by principal investigator Stephen Keefe, M.D.
"We have observed that the unique intratumor pharmacokinetic properties of our nanopharmaceuticals can lead to novel pharmacodynamic effects," said Edward Garmey, M.D., chief medical officer of Cerulean. "We will be collaborating with Dr. Keefe and his colleagues to assess the impact of CRLX101 on HIF-1 alpha, an exciting oncology drug target that appears to be widely upregulated in hypoxic conditions and in RCC."
"Reaching multiple tumor targets at once may be more efficient at shrinking patients' tumors, and make them less likely to become resistant to the drugs. In this new trial for patients with RCC, we will learn if CRLX101 is synergistic with Avastin®, the leading VEGF inhibitor," Dr. Keefe said. "We are excited about the potential efficacy of combining these two agents, which mechanistically reinforce each other. The benefit of this approach -- attacking multiple targets at once -- is not limited to RCC, however, and could be applicable in other cancers as well."
About CRLX101
CRLX101 is an investigational anti-cancer agent that is a dual inhibitor of topoisomerase 1 and hypoxia-inducible factor-1 alpha. CRLX101 is a dynamically tumor-targeted nanopharmaceutical designed to concentrate in tumors, prolonging drug exposure at the site of action. Significant anti-tumor activity has been observed across a wide range of cancers in animal models. CRLX101 is currently in Phase 2 clinical development. More information on CRLX101 clinical studies can be found at www.clinicaltrials.gov.
About Cerulean Pharma Inc.
Cerulean Pharma Inc. is a clinical-stage company specializing in the development of dynamically tumor-targeted nanopharmaceuticals. Cerulean is applying its proprietary nanopharmaceutical platform to advance a new class of therapeutic agents to address significant unmet medical needs. With an initial focus in oncology, the Company's technology platform can be applied to a wide range of drug molecules, ranging from small molecules to peptides and RNAs. Cerulean is privately financed and funded by experienced healthcare investors, including Polaris Venture Partners, Venrock, Lilly Ventures, Lux Capital, Bessemer Venture Partners, and CVF, LLC. Cerulean is located in Cambridge, Massachusetts. For more information, please visit the Company's website at http://www.ceruleanrx.com.
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SOURCE Cerulean Pharma Inc.


text:
Ravens search to find a way to win the close ones
Ravens search to find a way to win the close ones
Nov. 06, 2013
OWINGS MILLS, Md. (AP) — During a season that ended with a narrow victory in the Super Bowl, the Baltimore Ravens repeatedly found a way to prevail in close games.
The Ravens registered eight wins by seven points or fewer, including playoff victories over Denver and San Francisco. In bolting to a 9-2 start, Baltimore won four in a row by a combined 13 points.
This year, the magic is gone. The defending champions' last four losses have come by a total of 14 points, leaving Baltimore (3-5) in a shaky spot at the midpoint of its schedule.
The Ravens enter Sunday's game against Cincinnati coming off three straight last-minute defeats — 19-17 to Green Bay, 19-16 against Pittsburgh and 24-18 at Cleveland.
"We've always played close games like this and we've been able to win them," quarterback Joe Flacco said Wednesday. "This year, we haven't. "
It is a shortcoming that has proven to be the difference between being in first place or third in the AFC North. Throw in a well-timed touchdown in each of those four games, and Baltimore is 7-1 instead of 3-5.
Of course, it doesn't work that way. But the Ravens have to find a way to reverse the trend if they are to reach the postseason for a sixth consecutive year.
"It's the National Football League. Most all the games are going to be close," coach John Harbaugh said. "The difference is winning the close games. We've done that in the past. We have to do that again. That's what we have to figure out how to do. "
The flaws that must corrected are easy to identify. Fixing the problems is not that simple.
Perhaps the best place to start is at the beginning. If the Ravens got off to a better start in games, they wouldn't be so pressed at the end to make up the difference. Baltimore has outscored the opposition 71-36 in the fourth quarter, but has only one first-quarter touchdown — in the opener against Denver — and has been outscored 92-63 before halftime.
"It definitely helps if you get off to a fast start," defensive tackle Haloti Ngata said. "It changes the whole game. But we haven't been doing so."
That's been a focus this week. Harbaugh said offensive coordinator Jim Caldwell has tweaked a few things and might alter the way he scripts the beginning of the game.
"Let's come out of the gates, let's find a way to get a lead," Harbaugh said. "We have not been able to do that. I just talked to the team about that. Offensively, we've just got to get better. I've got a lot of optimism that we'll do it as a team. But we'd sure like to get it going and build some confidence and see our guys starting to make plays."
The blame doesn't lie entirely on the offense. Although the defense has performed well despite losing Ray Lewis, Ed Reed and Bernard Pollard during the offseason, the unit has struggled in the fourth quarter. Cleveland rattled off a 15-play scoring drive in the closing minutes last Sunday before kicking a field goal with 14 seconds left; Pittsburgh launched a 39-yard drive before winning on a last-second field goal; and Green Bay held the ball for the final 2 minutes after the Ravens closed to 19-17.
"We have to get off the field and give our offense a chance," Harbaugh said.
Ngata said, "In those last drives, we're making little mistakes. We haven't been able to finish. If we could just give our offense a chance to get back out there and score points, some of these close games would be different."
The solution is, quite simply, to play better.
"You've just got to finish ballgames at the end, which means making the plays to win," guard Marshal Yanda said. "The close games that we've lost, we just haven't made enough plays across the board. That's what it comes down to in the NFL."
A year ago, the Ravens made the plays that counted.
"Before, if we were playing a lot of close games, we were giving ourselves chances and playing well," Flacco said. "Eventually we were having a play for our way. This year, we just haven't played well enough to kind of earn the right to go win the game."
AP NFL website: www.pro32.ap.org


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Runaway Toyotas: The Investigation Continues
Courtesy WFAA
Full Story
Terror on the Roads: Runaway Toyotas
Toyota Allegedly Able to Recreate Acceleration
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Check out reviews left by other students or leave your own review. You could win a free scholarship.Add your Review
Leah from Louann, AR
Reviewer is A current student here.
1 of 6
Categories Comments Campus Safety
I feel very safe on campus.
Clubs and Activities
The clubs hold activities on campus very often. Sometimes just for students but also for the town sometimes.
What to do for fun
SouthArk has many clubs for people to join and holds many activities for people to join in.
Food and Dining
In the main building there is a bistro you can buy food from and SouthArk is also surrounded by nice places to eat.
Dorm Life
Southark does not have dorms.
Academic Rigor
You are expected to keep your grades up but the instructors will work with you if you have problems.
Tips for prospective students
If you are willing to try your best then the instructors will gladly help you if needed.
In three sentences
SouthArk is an excellent college to attend. It has instructors and advisors that are willing to work with you on your classes. SouthArk is also very conveniently located.
TORNELL from EL DORADO, AR
Reviewer is A current student here.
2 of 6
Categories Comments What to do for fun
hang around the lobby with your friends
Food and Dining
the food is not whart you expect of it
Dorm Life
we do not have any dorms
Tips for prospective students
you have to keep your head up, and never say you cant do anything, because cant should not be in anyones vocabulary
In three sentences
it is a wonderful school. they help you with all you need. i wouldn't trade south arkansas community college for anything.
Zac from El Dorado, AR
Reviewer is A current student here.
1 out of 1 people found this review useful. 3 of 6
Categories Comments Campus Safety
I have never heard of or seen any safety problems at south ark.
Great for these types of students
Graduating from high school looking to get the associates degree out of the way.
Bang for the buck
Absolutely bang for the buck! If your looking to get a associates degree at a great price, then this is the place to look.
What to do for fun
There are multiple events and organizations you can join. I recently was a cheerleader cheering on the girls playing flag football.
Food and Dining
The Bistro is really good. But expensive.
Dorm Life
No dorms.
Academic Rigor
Possible to complete, but not a cake walk. Anyone can get a associates degree here.
In three sentences
South Arkansas Community College is a perfect place to get a 2 year degree. Friendly and will accept just about anyone. I recommend all students graduating high school to go to South Ark.
Reviewer is A current student here.
4 of 6
Categories Comments Academic Rigor
South Ark challenges students, but none of the work is impossible. Teachers want their students to do the best that they can, so they do make them put in effort to succeed.
Tips for prospective students
If you have questions, ask! The staff will do anything they can to help students. Make sure you do your work on time and make it thorough.
In three sentences
Even though South Ark is a community college, it has so much to offer. There are numerous courses and degrees available. The faculty is amazing and always willing to help.
Karen from Homer, LA
Reviewer is A current student here.
5 of 6
Categories Comments Great for these types of students
Non-traditional, students that have been out of school for a while but great for anyone
Bang for the buck
Tuition is great.
What to do for fun
There are plenty of things to do in the town. Great food, movie theater, shopping and everything is centrally located for easy access.
Tips for prospective students
Southark is a great school for anyone especially if you are a non-traditional student, like I am, if you have been out of school for a awhile or if you went to a small school. Large colleges can be overwhelming and scary. At Southark you feel welcomed and comfortable. The teachers and advisors are awesome.
In three sentences
It is a great campus where the teachers are friendly and helpful. The classes are some and you can get more one on one with the teachers who are will to help you if you need them. The tuition is a good price also.
Sara from El Dorado, AR
Reviewer is Researching this school. Reviewer has been to campus.
1 out of 1 people found this review useful. 6 of 6
Categories Comments Great for these types of students
Who are looking for general studies=)
Bang for the buck
Not too expensive, leaves some money in the wallet=)
Will enjoy being here
Beautiful campus, wide variety of people to enjoy=)
Will learn a lot
Lots of different studies for a two year college=)